1 cup tender quick (mortons) salt (this is important)

3 cups water

Make enough solution to cover meat.

6 to 8 chili peppers (hot)- more if desired

1 or 2 buttons garlic

Place meat in crock. Cover with brine. Place a plate over meat and weight down. A clean rock may be used to hold meat under brine. Let stand 7 days, at least. Best around 20 days. Use a pot roast, neck or blade cut, or brisket. Keep at 50 degrees-if any warmer, refrigerate.